The fermentation process improves the digestibility, palatability, and nutritional content of dietary pulses. The availability of key amino acids is improved throughout the fermentation process, which improves the nutritional content of the protein of the blend. In general, legume-based fermented foods have been found to have a higher nutritional content than their raw equivalents.
Post-harvest management
Why vaccum packing of banana is done ?
After harvesting, bananas ripen in three to five days. Ripening occurs during long-distance transportation and export, resulting in significant post-harvest losses. Vacuum packing is one of the methods for delaying the ripening of fruits, in which mature banana hands are bagged and kept from coming into touch with air/oxygen. Bananas can be vacuum packed using a basic vacuum packaging device. This can postpone ripening for up to 21 days, and ripening can be completed within one week of opening the package.
How post harvest handling is done in hybrid rose ?
After harvesting, immediately place roses in a bucket of water inside the polyhouse and transport to cold storage (2-4°C). The length of time depends on the roses’ variety and quality. The length of the flowers is used to classify them. It ranges in length from 40 to 70 cm, depending on the variety, and is packaged in tens or twelves per bunch.
What is cap storage ?
It is a structure used for storing food grains. It involves the construction of brick pillars to a height of 14″ from the ground, with grooves into which wooden crates are fixed for the stacking of bags of foodgrains. The structure can be fabricated in less than 3 weeks. It is an economical way of storage on a large scale.
How post-harvest management is done in mangoes?
Fruits are graded according to their size, weight, colour and maturity after harvest. Packaging of fruits should be done in corrugated fiberboard (CFB) boxes. Tissue paper and polythene foam paper are used for wrapping high-value fresh mangoes. Polyethylene lining has been found beneficial as it maintains humidity, which results in lesser shrinkage during storage. Dashahari treated with calcium chloride solution (4%) at sub-atmospheric pressure of 500 mm Hg
for 5 minutes can be stored at 12 degree C for 27 days.